Almond Flour Banana Bread

This easy and delicious almond flour banana bread can be the cornerstone of a satisfying breakfast! We use coconut oil in this recipe, which makes the banana bread super moist.

We have delicious banana bread recipes for everyone here! The choices range from chocolate chip banana bread (literally, the best ever banana bread) to double chocolate banana bread for the chocoholic and easy coconut banana bread if you like tropical flavors! And, today, here is a delicious banana bread with almond flour if you like it low carb and gluten free!

Banana bread with almond flour

I love this banana bread because the addition of almond flour and coconut oil gives it an elevated flavor profile and great texture. It’s moist and super easy to make which is perfect for an afternoon when you’re craving the flavor of banana bread.

This recipe comes together in about an hour and the most difficult part is to wait for it to cool! It’s a great option for times when you have a couple of ripe bananas on hand that nobody in your family is going to eat otherwise.

Can I substitute coconut oil for butter?

Yes you can easily substitute coconut oil for unsalted butter or margarine in this and other banana bread recipes. Coconut oil is a good substitute because of its resistance to high temperature and because it acts almost like butter in baking. The ratio of coconut butter to unsalted butter in baking should be 1:1.

If you don’t want to use any kind of fat, you can try our banana bread with applesauce that uses no butter or oil. 

Ingredients for this recipe

Make sure you have these ingredients on hand before you begin:

• Coconut oil
• Brown Sugar: This recipe only uses brown sugar and doesn’t call for 
• Eggs: It’s best to take the eggs out of the fridge 30 minutes before baking so they come to room temperature. 
• Bananas: Ripe bananas with brown spots on the skin are the best for this recipe.
• Almond flour
• All purpose flour

Is almond flour gluten free?

Since almond flour is made 100% from almonds, it is gluten free.

How to make banana bread with almond flour

Mix coconut oil and sugar

Start by mixing coconut oil and brown sugar in a large bowl. You don’t need to melt the coconut oil. Mine was at room temperature and it was half melted.

Add in the eggs

Make sure the eggs are at room temperature. Add them to the coconut oil and sugar mixture and mix well.

Add the bananas and vanilla

Mash the bananas in a bowl and then add them to the mixture with vanilla extract. Whisk well until combined.

Add the dry ingredients

Add almond flour, all purpose flour, baking powder and baking soda to the mixture. Mix well using a wooden spoon and make sure there are no lumps of flour in the batter. 

Bake in the oven

Transfer the banana bread batter to a 9×5 loaf pan that’s lined with parchment paper. Bake in the oven for about 45-55 minutes until a toothpick inserted in the middle comes out clean. Let the banana bread cool completely and then slice.

Is almond meal and almond flour the same thing?

Almond flour and almond meal are the same thing as they’re both fine powdered almonds.

How to store this banana bread

Wrap the loaf tightly in a plastic wrap and store in a cool place for about two days. After two days, refrigerate the leftovers in a plastic wrap. You can also easily freeze this bread. I suggest you slice the banana bread and wrap each slice in a plastic wrap and then freeze for up to three months. To serve, thaw the bread in a toaster or overnight in the fridge. 

Looking for more banana bread recipes?

• Easy oatmeal banana bread
• Zucchini banana bread
• Peanut butter banana bread
• Healthy pumpkin banana bread
• Sour cream banana bread
• Banana bread muffins

Notes and tips for making this recipe

• You can find almond flour or almond meal in the baking aisle of almost any supermarket. However, it’s also possible to make almond meal at home from scratch.
• Make sure all the ingredients are at room temperature. This will result in ingredients combining smoothly and evenly.
• You can toast a slice of banana bread for breakfast and serve it with almond butter or unsalted butter.
• Use bananas that are ripe but not black. If bananas are too ripe, it will affect the texture of the banana bread.
• You can add walnuts or pecans to this recipe. Simply add them on top of the banana bread batter before baking.

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4.67 from 3 votes

Almond Flour Banana Bread

An easy and really delicious almond flour banana bread is what you need for breakfast! This banana bread with coconut oil is low carb and super moist! 

Course Breakfast

Cuisine American

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 8 servings

Calories 304kcal

Author Shadi HasanzadeNemati

Ingredients

• 1/3 cup coconut oil melted
• 1/2 cup brown sugar
• 3 eggs
• 2 bananas mashed
• 1 tsp vanilla extract
• 1 cup almond flour
• 3/4 cup all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

• Preheat the oven to 350 F. Line a 9x5 loaf pan with parchment paper. 
• Mix melted coconut butter with brown sugar in a large bowl. 
• Add in the eggs and mix very well. 
• Mix in mashed bananas and vanilla extract. 
• Add in almond flour, all purpose flour, baking powder, baking soda and salt. 
• Mix gently until it's all incorporated. 
• Pour the banana bread batter into the loaf pan and bake in the oven for about 45-55 minutes until a toothpick inserted in the middle comes out clean. 
• Cool completely before slicing. 

Notes

• You can find almond flour or almond meal in the baking aisle of almost any supermarket. However, it's also possible to make almond meal at home from scratch.
• Make sure all the ingredients are at room temperature. This will result in ingredients combining smoothly and evenly.
• You can toast a slice of banana bread for breakfast and serve it with almond butter or unsalted butter.
• Use bananas that are ripe but not black. If bananas are too ripe, it will affect the texture of the banana bread.
• You can add walnuts or pecans to this recipe. Simply add them on top of the banana bread batter before baking.

Nutrition

Calories: 304kcal | Carbohydrates: 33g | Protein: 7g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 169mg | Potassium: 210mg | Fiber: 3g | Sugar: 18g | Vitamin A: 108IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 2mg